Photo: Joseph Gonzalez
Scotch Eggs, Salsa & Cous Cous
21 ingredients
Serves 5
openrecipes
A variation of Scotch Eggs, with a decidedly North African bent.
Estimated Nutrition (whole recipe, rough)
1523
Calories
81g
Protein
71g
Fat
138g
Carbs
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Mutton | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Scotch Eggs
- * 5 large eggs
- * 400 g of beef mince (although you could use lamb/mutton instead)
- * 1 teaspoon of Baharat
- * another egg (for beating)
- * some flour
- * some breadcrumbs
- * oil for deep frying
- For the Salsa
- * 1 large onion, diced finely
- * 3 cloves of garlic, finely chopped
- * 1 small can of chickpeas (garbanzo), drained
- * 1 can of roma tomatoes, crushed
- * three quarters of a teaspoon of cumin seeds, dry roasted and ground
- * salt and pepper
- For the Cous Cous
- * 1 cup water
- * 2 Tablespoons of olive oil
- * 1 teaspoon of salt
- * 1 cup cous cous (medium grain)
- * 2 teaspoons of butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes